Melon - Noir Des Carmes

Minimum Seed Count: 15

One of the oldest melons still grown today, Noir des Carmes is a French heirloom with a history stretching back more than 400 years! This remarkable variety produces deeply ribbed fruits with dark green to nearly black skin that stands out among modern melons. Beneath its dramatic exterior lies fragrant orange flesh with a rich, sweet flavor that has delighted gardeners since the 1600s. Early maturing and exceptionally flavorful, Noir des Carmes remains a favorite among heirloom melon enthusiasts around the world.

Plant Details

• Species: Cucumis melo
• Plant Type: Annual vining melon
• Days to Maturity: 75–85 days
• Fruit Weight: 2–4 pounds
• Fruit Color: Dark green to nearly black, turning bronze as it ripens
• Flesh Color: Deep orange
• Growth Habit: Vigorous trailing vines

Growing Guide

Starting Seeds

• Direct sow outdoors after all danger of frost has passed.
• Soil temperatures should be at least 70°F for best germination.
• Plant seeds ½–1 inch deep.
• Germination typically occurs within 5–10 days.

Planting

• Choose a location with full sun.
• Space plants 24–36 inches apart.
• Allow plenty of room for vines to spread.
• Grow in fertile, well-drained soil rich in organic matter.

Growing Conditions

• Full sun (8+ hours daily)
• Warm temperatures
• Rich, well-drained soil
• Consistent moisture during flowering and fruit development

Care

• Water deeply during vine growth and fruit set.
• Reduce watering as fruits begin to mature to improve sweetness.
• Fertilize periodically throughout the season.
• Mulch to conserve moisture and suppress weeds.

Harvesting

• Harvest when fruits begin changing from dark green to bronze-orange tones.
• Ripe fruits become highly fragrant.
• Melons should yield slightly to gentle pressure near the blossom end.
• Best enjoyed fresh at peak ripeness.

History

Noir des Carmes, meaning "Black of the Carmelite Monks," is believed to have been cultivated in France since at least the early 1600s. The variety was traditionally grown by Carmelite monks, who helped preserve and spread many valuable crops throughout Europe. Its exceptional flavor, unusual dark coloration, and early maturity have allowed it to survive for centuries while countless other varieties disappeared.